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Preparation

Butter a 9 x 13 inch casserole dish. Cut or tear challah bread, excluding the end pieces, into 1-inch chunks and spread evenly in the dish.
In a large bowl, combine the eggs, milk, buttermilk, cinnamon, nutmeg, light brown sugar, and salt. Whisk together until smooth, then pour evenly over the bread chunks in the casserole dish. Using the back of a large spoon, press the bread down into the custard so that each piece of bread is moistened. Cover with foil and refrigerate for 12 hours or overnight.
When ready to bake, preheat oven to 350 degrees.
Bake the casserole, still covered with the foil, for 30 minutes. Remove foil and bake for another 20-25 minutes, until puffed and set and lightly browned on top. Serve with a sprinkling of confectioners' sugar and warm maple syrup.